Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
Heat the oil in a large (29cm diameter) casserole dish on medium heat.
Add the onions and sauté until translucent approx. 5 minutes.
Add the aubergines, salt, pepper, tomato sauce and crushed garlic, mix well and cook for 2-3 minutes longer.
Add the remaining vegetables: butternut squash, sweet potato, carrots and butter beans.
Pour over the stock, followed by the coconut cream, keep on the stove for another 2-4 minutes until the stew comes to a boil.
Add the curry powder and coconut sugar.
Cover the pot and place in the centre of the oven for two hours. Check every 30 minutes and stir to ensure nothing gets stuck to the base of the dish. If you would like to keep the dish in the oven after two hours reduce the oven temperature to 300°F, gas mark 2, 150°C (130°C fan-assisted).
Serve with coconut wholegrain rice & freshly chopped coriander.

Quinoa curry with green vegetables

By Julie Montagu, in collaboration with food service Mindful Chef.

Find this dish in this month’s delivery box with ingredients and recipe card, from: £19.50 for three meals.

Finely chop or crush the garlic and peel and finely chop the ginger. Chop the broccoli florets into small pieces and
roughly chop the kale.
Boil a kettle. Rinse the quinoa and add to a saucepan of 200ml boiling water. Simmer for 20 mins and season.
Dissolve the vegetable stock cube in 150ml boiling water.
Meanwhile, heat 1 tsp of oil in a medium-sized pan and add the garlic and ginger and sauté for 3 mins.
Then add the coconut milk, curry powder and vegetable stock and stir together. Add the broccoli and cook for 10 mins. Then add the spinach and kale to the pan for 3 mins.
By this time the quinoa should be cooked. Serve the quinoa
in a warm bowl and top with the green vegetable curry.
Garnish with the basil leaves and season as desired

…And if you’re feeling lazy

This £11.99 Amaani Vegan Spice Box was created by chef Parveen Ashraf, and contains 13 traditional Indian spices.